This bowl layers deeply savory, gingery broth—built on garlic, scallions, and a touch of tomato paste for richness—over tender rice noodles that soak up every bit of flavor. Shredded chicken thighs, poached right in the simmering broth, add hearty protein, while jammy soft-boiled eggs marinated in a tamari-mirin bath bring that classic ramen-shop finish. A tuck of nori and a scattering of sesame seeds and scallion greens round out each bowl with texture and color. It's the kind of comforting, slurpable dinner that comes together in under an hour, and it's a great choice for a lactose free table since the broth and toppings are built entirely from savory pantry staples rather than anything creamy or cheesy. Every component here, from the noodles to the eggs to the aromatic broth, is naturally suited to that way of eating, so you can ladle up a steaming bowl without a second thought.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of water to a boil. Cook the rice noodles according to package directions until tender but not mushy, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
While the noodles cook, heat the sesame oil in a large pot over medium heat until shimmering. Add the white parts of the scallions, ginger, and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Watch the garlic closely so it doesn't brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
